Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, raspberry lemon meringue tart. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Raspberry Lemon Meringue Tart is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Raspberry Lemon Meringue Tart is something which I have loved my entire life. They are nice and they look fantastic.
Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. The billowy meringue on this Mile-High Raspberry Meringue Pie will capture the attention of everyone at the table, but the sweet, tart raspberry filling will steal the show. A stunning raspberry lemon meringue tart with a buttery pastry crust filled with sweet and tart raspberry lemon curd and topped with a fluffy toasted meringue.
To get started with this recipe, we have to prepare a few ingredients. You can cook raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry Lemon Meringue Tart:
- Prepare Sable Tart Shell
- Prepare 25 g Almond meal
- Prepare 50 g Potato Starch
- Get 170 g Plain flour
- Take 85 g Icing Sugar
- Prepare 90 g unsalted butter
- Take 1 egg
- Take 2 g salt
- Prepare Lemon Curd
- Prepare 1 cup water
- Get 1/2 cup lemon juice
- Get 1/2 cup sugar
- Make ready 1/4 cup cornflour
- Make ready 2 egg yolks
- Get 30 g butter
- Prepare 1 finely grated lemon zest
- Make ready Meringue
- Take 2 egg whites
- Take 2/3 cups caster sugar
- Prepare Raspberry Purée
- Make ready 100 g frozen raspberries
- Get 50 g sugar
- Make ready 1/2 tsp lemon juice
If you are on dessert duty this Easter (or any Holiday really) then you NEED to make these Raspberry Lemon Meringue Tarts! They are the easiest dessert you can make, and will impress even the biggest Lemon Meringue fans in your family Lemon Meringue Pie is an awesome springtime/summertime treats, it's vibrant, delicious and just fun to eat. I really hope you enjoy the recipe below whether you add the raspberries or not! Also if you do decide to get creative and use other type of berries please let me know in the comment section how your pie turned out!!!
Steps to make Raspberry Lemon Meringue Tart:
- For the tart shells, preheat the oven to 180 degrees celsius. - In a stand mixer bowl fitted with a paddle attachment, beat the room temperature butter for 10-15 minutes or until light and fluffy. - Meanwhile, combine the almond meal, potato starch, plain flour and salt in a medium bowl. Set aside.
- Add the icing sugar into the butter mix. Beat for a further 2 minutes. - Reduce the speed and add in the eggs one at a time, beating well after each addition. Increase the speed and beat for 2 minutes. - Reduce the speed to low and gradually add in the dry ingredients. Mix until well combined. - Divide the dough in two and wrap in cling film, set aside the discs in the freezer for 1hr.
- Lightly spray 8cm diameter tart rings with cooking spray. - Portion the chilled pastry into golf sized balls. Roll pastry in between two parchment papers to make a thin layer and place in the tart rings, pressing the sides with fingertips to push out excess pastries. Cut off excess pastry and repeat for the rest of the tart rings. - Chill the pastry in the freezer for 20 minutes.
- Blind bake the pastry for 10-12 minutes. - Remove the baking beans and bake for a further 5 minutes or until golden and crisp. - Remove from the oven and set aside to chill.
- In a saucepan, cook frozen raspberries, sugar and lemon cook till soften and thick. Using an immersion blender, blend the cooked raspberries till purée and sieve to remove seeds and set aside to chill.
- To make the lemon curd, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
- Stir in yolks, butter and rind and allow to cool slightly. Spoon small amount of raspberry purée into prepared cases followed by the lemon curd, levelling top. Chill until firm.
- To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy.
- Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.
In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a piping bag with a medium-sized attachment and pipe a small amount of meringue on the top of each tart. Serve immediately with ice cream, if desired. In place of lemon zest, try orange.
So that’s going to wrap this up with this exceptional food raspberry lemon meringue tart recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
